KR20220036428A - Method of making soy sauce using Schisandra. - Google Patents

Abstract

The present invention relates to a method for producing soy sauce using Schisandra chinensis. The soy sauce is produced by using a Schisandra chinensis extract prepared by removing a sour taste of Schisandra chinensis. In the soy sauce produced by the present invention, unique foul smells are lowered and flavor is improved, thereby improving productivity.

Description

Method of making soy sauce using Schisandra.

The present invention relates to a method for producing soy sauce using omija.

Soy sauce is made by fermenting Goji (soup, 麴), which is fermented with Hwangguk-gyun by mixing soybeans and wheat, in brine to fully infuse the ingredients, then separate the liquid and heat and sterilize it. It is a type of seasoning unique to Korea with a dark red and salty taste that is used to flavor the liver. Soy sauce has a unique flavor and taste by mixing amino acids, organic acids, and free sugars produced by decomposition of soybean protein, starch, and fat during maturation. It has a different taste depending on the raw material used and the fermentation method. Soy sauce includes conventional soy sauce (Meju soy sauce), improved soy sauce (Koji soy sauce), and amino acid soy sauce (chemical soy sauce). In the Food Code, brewed soy sauce, mixed soy sauce, acid-decomposed soy sauce, enzyme-decomposed soy sauce, and Korean soy sauce are defined for each.

(1) Brewed soy sauce: Soybeans, skimmed soybeans, pulses or rice are imperial, mixed with saline, etc., fermented and aged, and then the filtrate is processed.

(2) Mixed soy sauce: Processed by mixing brewed soy sauce undiluted solution and acid-decomposed soy sauce undiluted solution in an appropriate ratio, processed filtrate fermented and aged by adding protein or carbohydrate raw materials to acid decomposed soy sauce undiluted solution, or brewed with this undiluted solution It refers to a product that is processed by mixing soy sauce stock solution or acid-decomposed soy sauce stock solution in an appropriate ratio.

(3) Acid-decomposed soy sauce: Processed filtrate obtained by neutralizing raw materials containing protein or carbohydrates with acid, or processed filtrate obtained after enzymatically treating acid-digested soy sauce, or adding acid to the undiluted solution It refers to the processed product by mixing the decomposed soy sauce undiluted solution in an appropriate ratio.

(4) Enzyme-decomposed soy sauce: It refers to the process of hydrolyzing raw materials containing protein or carbohydrates with enzymes and then processing the filtrate.

(5) Korean soy sauce: It refers to a product made from Korean soy sauce as the main ingredient, mixed with saline, etc., fermented and aged, and then the filtrate is processed.

As a similar prior art, there is a method for manufacturing soy sauce using herbal medicines (10-2018-0069445).

Omija is characterized by having five flavors such as sweet and sour. In particular, it is not easy to apply because it has a strong sour taste and, when applied to soy sauce manufacturing, changes the original flavor of the existing soy sauce. The object of the present invention is to remove the sour taste of omija and apply it to the production of soy sauce to improve the flavor of the soy sauce and to contain the active ingredient of omija to improve the productability of the soy sauce.

As a means for solving the problems of the present invention, (a) washing and drying omija; (b) roasting the dried omija of (a) at a temperature of 60° C. to 70° C. for 1 hour; (c) adding 10 g of Sanghwang mushroom per 1 kg of drinking water, extracting it at a temperature of 90° C. for 3 hours, followed by filtration and cooling to a temperature of 10° C. to 15° C.; (d) mixing the Schisandra of step (b) with the cooled Shanghai mushroom extract of (c) and aging for 24 hours; (e) drying and pulverizing the Schisandra of (d); (f) adding 5 g to 20 g of the Schisandra powder of step (e) per 1 kg of drinking water at 1° C. to 15° C., extracting it for 1 hour to 3 hours, and filtering; (g) adding soybeans for meju production to the Schisandra extract of (f) and immersing them for 6 to 9 hours; (h) steaming the immersed beans of (g); (i) grinding the steamed soybeans of (h) and then molding to prepare meju; (j) adding and mixing in a ratio of 300 g to 500 g of sea salt per 1 liter of Schisandra extract of (f); (k) adding the soybean paste of (i) to the omija mixture of (j), aged for 50 to 80 days, and then separating the soybean paste and soy sauce; (l) The separated soy sauce is aged at a temperature of 15° C. to 28° C. for 30 days or more to commercialize it.

The soy sauce produced through the present invention is suitable for cooking various kinds of food because the peculiar smell of soy sauce is reduced and the flavor is improved.

In order to achieve the above technical problem, (a) washing and drying omija; (b) roasting the dried omija of (a) at a temperature of 60° C. to 70° C. for 1 hour; (c) adding 10 g of Sanghwang mushroom per 1 kg of drinking water, extracting it at a temperature of 90° C. for 3 hours, followed by filtration and cooling to a temperature of 10° C. to 15° C.; (d) mixing the Schisandra of step (b) with the cooled Shanghai mushroom extract of (c) and aging for 24 hours; (e) drying and pulverizing the Schisandra of (d); (f) adding 5 g to 20 g of the Schisandra powder of step (e) per 1 kg of drinking water at 1° C. to 15° C., extracting it for 1 hour to 3 hours, and filtering; (g) adding soybeans for meju production to the Schisandra extract of (f) and immersing them for 6 to 9 hours; (h) steaming the immersed beans of (g); (i) grinding the steamed soybeans of (h) and then molding to prepare meju; (j) adding and mixing in a ratio of 300 g to 500 g of sea salt per 1 liter of Schisandra extract of (f); (k) adding the soybean paste of (i) to the omija mixture of (j), aged for 50 to 80 days, and then separating the soybean paste and soy sauce; (l) The separated soy sauce is aged at a temperature of 15° C. to 28° C. for 30 days or more to commercialize it.

Example

Soy sauce was prepared by the manufacturing method of the present invention.

comparative example

Soy sauce was prepared by the conventional manufacturing method.

After tasting the soy sauce of Examples and Comparative Examples, it was evaluated in the following manner. The evaluation method was to evaluate the satisfaction of 40 women in their 30s to 60s. The sensory test was conducted using a five-point method for taste, smell, intake, and overall preference. The sensory test items were very poor: 1 point, a little Poor: 2 points, Average: 3 points, Somewhat good: 4 points, Very good: 5 points

<Comparative evaluation table of soy sauce> division taste smell ingestion overall sign Example 4.9 4.8 4.7 4.8 comparative example 3.5 3.3 3.6 3.6

<Comparison table of total polyphenol content> division Total polyphenols (mg) per 100 g of edible part Example 22.4 comparative example 10.8

Claims (2)

(a) washing and drying omija;
(b) roasting the dried omija of (a) at a temperature of 60° C. to 70° C. for 1 hour;
(c) adding 10 g of Sanghwang mushroom per 1 kg of drinking water, extracting it at a temperature of 90° C. for 3 hours, then filtering and cooling to a temperature of 10° C. to 15° C.;
(d) mixing the Schisandra of step (b) with the cooled Shanghai mushroom extract of (c) and aging for 24 hours;
(e) drying and pulverizing the Schisandra of (d);
(f) adding 5 g to 20 g of the Schisandra powder of step (e) per 1 kg of drinking water at 1° C. to 15° C., extracting it for 1 hour to 3 hours, and filtering;
(g) adding soybeans for meju production to the Schisandra extract of (f) and immersing it for 6 to 9 hours;
(h) steaming the immersed beans of (g);
(i) grinding the steamed soybeans of (h) and then molding to prepare meju;
(j) adding and mixing in a ratio of 300 g ~ 500 g of sea salt per 1 liter of Schisandra extract of (f);
(k) adding the soybean paste of (i) to the omija mixture of (j), aged for 50 to 80 days, and then separating the soybean paste and soy sauce;
(l) A method for producing soy sauce using omija, characterized in that it comprises the step of aging the separated soy sauce at a temperature of 15 ° C to 28 ° C for 30 days or more to commercialize it.
Soy sauce manufactured by the method of claim 1.